- Prep Time:15 mins
- Cook Time:30 mins
Egg & Bacon Pie
Who would have thought just a few simple ingredients could make something this good? The added capsicum gives this pie a bit of extra colour and works well with the classic combination of egg and bacon. It only takes 10 minutes to prepare and will be gone in seconds!
Original recipe by SIMPLY GREAT MEALS | 1.6.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 2 sheets prepared shortcrust pastry, partially thawed
- 4 rashers bacon, chopped
- 1 cup frozen Birds Eye Chopped Onions
- 6 eggs
- 2 tablespoons chopped fresh parsley
- ½ cup grated tasty cheese
Line a 24cm (6 cup capacity) round ovenproof pie dish with pastry sheets, overlapping as required to line the base and sides. Trim, excess pastry and crimp the edges for a decorative effect.
Add bacon and Birds Eye Chopped Onions to a hot frying pan and sauté until bacon is cooked and onions are softened. Allow to cool.
MIX THE DRAINED EDGELL DICED CAPSICUM INTO BACON AND ONION MIXTURE, THEN SPOON INTO PREPARED PASTRY CASE.
Gently break 6 eggs onto onion mixture, top with parsley, cheese and season to taste.
Bake in a preheated oven at 190ºC for 30 minutes. Serve hot or cold.
Egg and bacon pie is a perfect meal idea served with a tossed salad.
Try adding Edgell Corn Kernels as an alternative.